Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a bowl, whisk together the flour, baking soda, and salt until evenly combined.

In a separate large bowl, whisk the granulated sugar, brown sugar, and melted butter until smooth.

Whisk in the eggs one at a time, then stir in the vanilla until the mixture is glossy.

Gradually add the flour mixture to the wet ingredients, folding gently with a spatula. Stop when no dry streaks remain to avoid tough cookies.

Fold in 3 cups of chocolate chips until distributed throughout the dough.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Use a cookie scoop or tablespoon to portion large mounds of dough onto the prepared sheet, spacing them about 2 inches apart. Press a few extra chips on top and sprinkle flaky sea salt if using.

Bake for 10 to 12 minutes, aiming for slightly golden edges while the centers remain soft.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.